Beet Caviar dip
At a lovely Bistro in Moscow, I came across a dish that roughly translated to Beet Caviar. It was basically a dip with Beetroot as the hero. It felt amazing to gobble up with some Russian bread on a cold Moscow day. After Badgering the server a little bit for the recipe, I managed to make a similar one at home, albeit not identical. Serve it at your next party or slather it on some toasted Sourdough for those nights in.
Ingredients:
- 2 Large Beetroots, Peeled
- 2 Pods Garlic, Crushed
- 3 Medjoul Dates
- A small bunch of coriander leaves
- 5ml Lemon Juice
- 8 Walnuts
- Salt
- Black pepper
- 2gms Paprika
Method:
- Score the beetroots with a knife, rub the olive oil & bake for 40 minutes or until soft at 180 degrees
- In a dry pan, toast the walnuts & set aside
- Pit & dice the dates
- In a blender, put the baked beetroot, walnuts, garlic, coriander, lemon juice, Paprika & black pepper. If it's too dry, add some olive oil.
- Adjust salt to taste
- Serve hot or chilled.